Get ready to give your taste buds a reason to throw a fiesta because we’re about to embark on a culinary journey with the unsung hero of comfort food – the humble yet heavenly Braised Beef Cheeks!
Now, hold on to your hats because beef cheeks are the Chuck Norris of the meat world; they’re tough and rugged on their own, but with a little low and slow love, they get so ludicrously tender you’ll need to remind them they’re not actually butter.
First, we’re about to tenderize these tough guys into submission with a sprinkle of salt and a sizzling sear that’s hotter than a gossip scandal in a small town.
Now, it’s time for the tag team of bay leaves and thyme to jump into the mix. They’re not just there for their good looks; they pack a punch of flavor that’ll make your beef cheeks sing a tune of aromatic excellence.
Next, we let the slow cooker work its sorcery, turning our beef cheeks into something so tender they could negotiate world peace. After hours of low-temp pampering, what emerges is nothing short of a miracle: beef cheeks so soft, your knife will feel like it’s slicing through a cloud.
This beef cheek masterpiece is so mouthwatering that your taste buds will be writing thank-you notes. And when you serve that saucy, meaty marvel, garnished with nothing but its own juices, you’ll not only have a plate of epic deliciousness but also a table of guests wondering if you traded your soul to a culinary wizard.
So, let’s get ready to rumble in the kitchen and turn these beef cheeks into the main event they were always meant to be!
Braised Beef Cheeks Recipe FAQ
Welcome to the Braised Beef Cheeks Recipe FAQ, where your most burning questions are answered with a pinch of wit and a heap of wisdom. Whether you’re a seasoned chef or a first-time braiser, this section is designed to guide you through the journey of transforming this robust cut into a melt-in-your-mouth masterpiece. So grab your apron, and let’s tackle the mysteries of braising beef cheeks together, ensuring your culinary adventure is as smooth as the sauce you’ll be serving up
What is braising, and will it get me more likes on my foodie Instagram?
Braising is a cooking technique that’s like the culinary equivalent of a “glow-up.” It’s all about transforming tougher cuts of meat into tender, Instagram-worthy dishes that’ll have your followers smashing that like button like it’s Black Friday, and likes are on sale. Simply put, it’s the art of searing meat at a high temperature to lock in the sizzle, then letting it simmer slowly in a flavorful liquid until it’s so tender that it practically falls apart with a stern look. This low-and-slow method not only infuses the meat with deep, complex flavors but also tenderizes it to perfection. So yes, braising could very well be your ticket to social media stardom, or at least some drool-worthy posts.
Can I braise without a fancy Dutch oven, or is that a kitchen faux pas?
Fear not, home chefs! While a Dutch oven is the Meryl Streep of braising tools, versatile and award-winning, you can still braise like a boss with any heavy pot or slow cooker you’ve got. The key is to have a tight-fitting lid and the patience of a saint. So, go ahead and braise with what you’ve got — your taste buds won’t judge you on your cookware’s pedigree.
Can I braise the beef cheeks in the oven instead?
Absolutely! The oven is a fantastic alternative for braising beef cheeks. Preheat your oven to a low and slow temperature — around 300°F (150°C). After searing the beef cheeks, place them in a Dutch oven or an aluminum foil-covered baking dish with the bay leaves, thyme, and water. Braise them in the oven for about 4 hours, or until they’re so tender they practically beg to be eaten. The oven’s consistent heat works wonders for turning tough cheeks into succulent, fork-tender delights.
Will braising make my cheap cuts of meat taste like a million bucks?
Sure! Braising is the rags-to-riches story of the culinary world. It turns budget-friendly cuts like chuck roast, lamb shanks, and yes, beef cheeks, into dishes that taste like they should have their own VIP section at the supermarket. It’s all about that slow simmer in a flavorful broth, which works like a spa treatment for meat, leaving it unbelievably tender.
Do I really need to brown my meat first, or can I skip to the lazy simmer part?
Think of browning your meat like laying the foundation for a house of flavor. Skipping it is like building your dream home on a bed of quicksand — it just won’t stand up. Searing the meat caramelizes and browns the proteins, giving you a depth of flavor that a simple simmer can’t achieve on its own. So don’t cut corners! Embrace the sizzle, and your braised dish will thank you by being outrageously delicious.
My skillet isn’t big enough for all the beef cheeks. Can I sear them in batches, or do I need to upgrade my pan game?
Searing in batches is absolutely fine and actually preferred! Crowding the skillet leads to steaming instead of searing, and we’re not making beef cheek sauna here. Give each cheek some personal space to get that golden-brown sear before they hit the slow cooker. No pan upgrades are necessary — your current skillet has got this, one batch at a time.
If I mess up braising beef cheeks, will they be tough enough to use as hockey pucks?
While your culinary missteps might not land you in the NHL, beef cheeks do require a bit of finesse. If undercooked, they could indeed give a hockey puck a run for its money in the toughness department. But fear not! Follow the recipe closely, respect the low-and-slow braising process, and you’ll be rewarded with beef cheeks so tender, they’ll melt faster than your resolve to not have seconds.
Is it possible to over-braise, and if so, will I be left with beef cheek soup?
Braising is a bit like a spa day for beef cheeks; too little time and they’re stressed; too much, and they go to mush. While it’s tough to over-braise, it’s not impossible. Keep an eye on your pot, and aim for that sweet spot where the meat is tender but still holds its shape. Otherwise, you might just end up with a beef cheek broth that’s more slurp than chew.
The liquid in my slow cooker is disappearing! Do I add more, or let it ride out like a cowboy at sunset?
It’s okay to add a bit more to prevent the beef cheeks from drying out. The goal is to keep them half-submerged in their little hot tub of flavor. Just add enough to get back to that level, and let the slow cooker do the rest. Yeehaw, flavor cowboy!
Remember, cooking is both an art and a science. With a dash of patience and a sprinkle of humor, you’ll create a dish that’s both delicious and memorable. Happy braising!
Step-by-Step Instructions on How to Prepare This Easy Beef Cheek Recipe
Roll up your sleeves and sharpen your humor along with your knives — it’s time to dive into the step-by-step saga of braising beef cheeks: we’ll be searing, seasoning, and slow-cooking our way to glory. Prepare yourself for a tale of transformation, where humble ingredients morph into a dish that’s nothing short of legendary. Let’s turn the heat up and get ready to rumble with some seriously succulent cheeks!
Alright, folks, let’s get cheeky with it! First up in our kitchen shenanigans, grab 3-4 lbs (that’s 1400–1800 g for the metrically minded) of beef cheeks – the meaty superstars of our show.
Now, give those cheeks a gentle treatment with a kitchen towel pat-down until they’re drier than a comedian’s wit.
Next, it’s time for a salt rub! Massage those beefy beauties with unrefined sea salt like you’re prepping them for a day at the beach.
Get that skillet hotter than a summer fling, and drop in some butter or tallow – let it sizzle and pop like a culinary fireworks show.
It’s sear-iously important to brown those cheeks solo – one by one, flip them like a circus act…
…until they’re sporting a tan that’s the envy of all the other cuts.
Once they’ve got that golden glow, usher them into their slow cooker sanctuary.
Throw in a couple of bay leaves for good luck…
…and a pinch of thyme for that herby kick.
Now, pour in enough water to give them a half-bath – we’re braising, not swimming.
Slap the lid on and crank it to high. Let those cheeks cook for a 4-6 hour flavor fiesta…
…or until they’re so tender they practically fall apart with a flirty fork flick.
Fish out the bay leaves – their job here is done. Serve up those succulent cheeks with a ladle of the liquid gold from the pot. Yum!
How I Came Up with This Easy 5-Ingredient Recipe
I was all set to share a juicy new recipe with my blog readers when a spark of inspiration hit. My Finnish blog had just featured a beef cheek dish that was the talk of the town — so tender, it could give butter a run for its money in the melt-in-your-mouth stakes!
Now, the plot twist: the recipe wasn’t even my brainchild. I’d outsourced the creativity to the AI – my culinary crystal ball. Before Easter, I was on the hunt for meaty marvels to grace the holiday table, and the AI, like a digital sous-chef, presented a buffet of ideas.
One was a braised beef brisket, and I was all in, ready to sprinkle my own spice magic on it. But did my local Finnish store have brisket? Nope. Nada. Zip. But what’s this? Beef cheeks staring back at me, whispering, “Pick me!” Memories of a past cheeky success story flooded back. A substitution was in the making!
Armed with two packs of beef cheeks and a dynamic duo of spices – bay leaves and thyme – I was set. Now, I’m not the most eager member of the bay leaf fan club, but hey, it’s all about second chances, right? Plus, I had a hunch they’d be the secret handshake to Flavortown.
The cheeks got a piping-hot treatment in the skillet before being tucked into the oven, snuggled in foil, for a four-hour flavor fiesta.
Fast forward to the big reveal, and folks, we struck culinary gold. It was a flavor jackpot, and the cheeks were so tender they could’ve won a pillow fight.
Riding high on that success, I decided to swap the oven for a slow cooker for this blog recipe – a thrifty move to dodge the electric bill blues.
The result? A family-wide standing ovation. They couldn’t stop gabbing about the tenderness and taste. And there you have it, the behind-the-scenes scoop on how this beef cheek bonanza came to be!
Here’s the recipe for you to enjoy:
Braised Beef Cheeks
Get ready to give your taste buds a reason to throw a fiesta because we're about to embark on a culinary journey with the unsung hero of comfort food – the humble yet heavenly Braised Beef Cheeks!
Now, hold on to your hats because beef cheeks are the Chuck Norris of the meat world; they're tough and rugged on their own, but with a little low and slow love, they get so ludicrously tender you'll need to remind them they're not actually butter.
First, we’re about to tenderize these tough guys into submission with a sprinkle of salt and a sizzling sear that’s hotter than a gossip scandal in a small town.
Now, it’s time for the tag team of bay leaves and thyme to jump into the mix. They’re not just there for their good looks; they pack a punch of flavor that’ll make your beef cheeks sing a tune of aromatic excellence.
Next, we let the slow cooker work its sorcery, turning our beef cheeks into something so tender they could negotiate world peace. After hours of low-temp pampering, what emerges is nothing short of a miracle: beef cheeks so soft, your knife will feel like it's slicing through a cloud.
This beef cheek masterpiece is so mouthwatering that your taste buds will be writing thank-you notes. And when you serve that saucy, meaty marvel, garnished with nothing but its own juices, you'll not only have a plate of epic deliciousness but also a table of guests wondering if you traded your soul to a culinary wizard.
So, let's get ready to rumble in the kitchen and turn these beef cheeks into the main event they were always meant to be!
Ingredients
- 3—4 lbs (1400—1800 g) beef cheeks
- 1 teaspoon (or to taste) unrefined sea salt
- 2 organic bay leaves
- 1 teaspoon dried organic thyme
- 1/2 qt (500 ml) water
- butter or tallow for cooking
Instructions
- Pat the beef cheeks dry with a kitchen towel.
- Rub the beef cheeks with salt.
- Heat a large skillet over high heat. Add butter or tallow and let it melt.
- Sear the beef cheeks on both sides until nicely browned.
- Transfer the beef cheeks to a slow cooker.
- Add the bay leaves and thyme.
- Pour in water so that the beef cheeks are half covered with water.
- Cover with a lid, and let cook on high for 4—6 hours, or until the meat is extremely tender and you can flake it with a fork.
- Remove the bay leaves. Serve with the liquid from the slow cooker pot as sauce.
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Tips for Variations
For a twist on the original beef cheek recipe, here are a couple of variations to keep things interesting:
Red Wine Braised Beef Cheeks:
Replace the water in the original recipe with a full-bodied red wine, such as a Cabernet Sauvignon or Merlot, to add a rich, complex flavor. The wine will reduce during cooking, leaving the cheeks infused with a decadent taste.
- After searing the beef cheeks, remove them from the skillet and transfer into a slow cooker.
- Pour the red wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan.
- Add your bay leaves and thyme to the slow cooker, pour in the wine, and proceed to slow cook as per the original method.
Herb-Infused Beef Cheeks:
In addition to thyme and bay leaves, consider adding rosemary and garlic for an aromatic herb profile. The rosemary’s piney fragrance and the earthy punch of garlic will complement the beef’s richness.
- Add 2 sprigs of rosemary and 4 cloves of smashed garlic to the slow cooker along with the other herbs.
- Cook as directed, allowing the new herbs to permeate the cheeks with their flavor.
Spicy Beef Cheeks:
For those who enjoy a bit of heat, incorporate some spice into the dish with chili flakes or smoked paprika.
- Sprinkle 1 teaspoon of chili flakes or smoked paprika over the beef cheeks before searing.
- Sear as normal and add to the slow cooker, where the spices will meld with the meat during the long cook.
Mushroom and Onion Beef Cheeks:
Mushrooms and onions can add a savory depth to the dish, keeping it still low in carbs. Sauté sliced onions and mushrooms until they’re caramelized and fold them into the slow cooker.
- After searing the beef cheeks, in the same skillet, sauté 1 sliced onion and 8 oz (230 g) of sliced mushrooms until golden.
- Add these to the slow cooker on top of the beef cheeks before adding the liquid.
Each variation will give your beef cheeks a new dimension of flavor, offering a delightful twist on your already successful recipe. Enjoy experimenting — and don’t forget to check my other beef recipes!
General Prattling
Get ready for a tale of culinary adventure because my week was a whirlwind of epicurean excitement! The highlight? Thursday’s grand unveiling of my latest carnivorous creation: pure, unadulterated tallow made from the crème de la crème of Finnish grass-fed Highlander cattle. That’s right, we’re talking 100% fat-tastic goodness!
Let’s be real; the Finnish fat scene probably didn’t even know what hit it. This high-octane tallow has been the stuff of my dreams, and finally, I made it happen. There I was, gallivanting across farms, scooping up beef fat like a greasy Santa Claus, then hustling back to my tiny tallow factory (aka my wee apartment) to work some fatty alchemy.
And would you believe it? The crowd went wild! At the launch, they swarmed like bees to a honey pot, and those 20 jars of tallow? Vanished! Just like that – as if by culinary sorcery, I sold them out in a flash.
Good thing I’m a fat hoarder and had a secret stash in my freezer. I’ve been whipping up a big batch of tallow all weekend. Bet your bottom dollar, these jars will fly off the shelves faster than you can say ‘lipid love affair’!
Next week’s mission? I’m on the horn to the farmers for more of that golden fat. But here’s the kicker: In Finland, beef fat is about as sought after as a pair of skis in a desert. So, it’s up to yours truly to elevate this unsung hero of the culinary world to the top of the food chain where it belongs!
Truly lovely! I went all out and tried it for the first time with ALL the variations (red wine, garlic, rosemary, onions, mushrooms, smoked paprika) and it was utterly delicious. The meat was melt-in-the-mouth and the flavour was superb. Will definitely make this often, thank you so much for such a wonderfully simple and yummy recipe.
You’re welcome, Anu! So happy to hear you liked the recipe. Beef cheeks truly are underrated cuts — but they are so super tender and tasty!
Thank you for the delicious recipe. The trickiest part must be waiting for 4-6 hours till it’s cooked.
Although I am sure that it tastes great as it is, I will definitely try the variation with onions and mushrooms.
PS. “This beef cheek masterpiece is so mouthwatering that your taste buds will be writing thank-you notes.” 🙂
I’m thrilled you enjoyed the recipe. The waiting is indeed the hardest part — think of it as a ‘slow-cooked suspense’. And as for the onions and mushrooms, they will undoubtedly turn that thank-you note from your taste buds into a full-blown love letter!